This farmhouse Saint Nectaire hails from the Auvergne region of France, a remote and wild area with extreme weather, and has been made from the milk of Salers, Montbeliarde and Holstein cows for centuries.
The hardy cows feed on rich, fertile, volcanic pastures which are covered with flowers, herbs and grasses, and this contributes to the quality and flavour of the milk and then final cheese itself.
The cows are outdoor reared on mountain slopes and the cheese is made nearby, so there are very few food miles involved in production and the feeding of the animals.
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